What is a Tangelo? (with pictures) What is a Tangelo? Originally Written By: Diane Goettel Revised By: C. Mitchell Last Modified Date: 29 November 2016 Copyright Protected: You won't believe these 10 facts about people A tangelo is a hybrid citrus fruit made by crossing a tangerine with a grapefruit or pomello. Most of the tangelos sold in modern marketplaces are created by farmers who intentionally crossbreed the fruits in order to highlight certain characteristics like sweetness, juiciness, or color. Crossbreeding does happen naturally, though, and some of the more interesting tangelo varieties are or once were “chance” crosses. Tangelos are popular around the world for their sweet-tart taste and long shelf life . How the Fruit Came to Be Many fruits and vegetables can be “crossbred,” which is basically a fancy way of saying that they are a mix between two related species. Most of the time this happens with produce that is already somewhat similar genetically. A granny smith apple can be crossed with a red delicious, for instance, but can’t normally pair with something like a grape or a banana.

The practice is particularly common between citrus fruits, in part because they usually grow in the same climates and geographic spaces. When trees are already growing close to each other, it doesn’t usually take much to pollinate the flowers of one with the genetic material of another. Tangelos are a very popular — and successful — example of crossbreeding. Ad Just as there are many different kinds of tangerines and grapefruits, the tangelo possibilities are virtually limitless. Most food scholars believe that the first tangelos started growing in the wild in Eastern Asia, from China down through Thailand, some 3,000 years ago. Since then, food scientists have looked for ways to harness their flavor and produce them in a more uniform way. Common Varieties Minneola tangelos are some of the most popular, at least in North American and European markets. This variety is typically made by crossing a Bowen grapefruit and a Dancy tangerine. The result is a fruit roughly the size of a navel orange that has a bright orange peel with a characteristic “knob” or “nipple” at the top. The peel is usually very easy to remove, and the fruit inside is juicy but only mildly sweet.

When the Minneola is crossed with a Clementine tangerine, the result is usually what is known as the “Nova” tangelo. This variety is normally a bit sweeter, and the fruit a bit darker — sometimes almost red in color. The so-called “Ugli®” fruit is a three-way cross between naturally growing Jamaican tangerines, grapefruits, and the Seville orange, and is also considered a tangelo variation. Most scholars think that the Ugli® was originally a product of sheer chance, but it has become so popular that it is now commercially grown and cultivated by Jamaican farmers for export. The Importance of Precision Most of the tangelos on the market today are carefully monitored and selected for taste, color, and shelf life. Food scientists and horticulturists tend to pay a lot of attention to how, exactly, tangelos are bred. Most tangelo trees are sterile, which means that they cannot reproduce without assistance. Farmers usually have better luck starting from seed or branch grafts than actually trying to cross-pollinate blooms. This requires more effort, but also tends to give more predictable results.

Thanks to farmer precision and market regulation, grocers can usually rest assured that everything sold under a certain name — Minneola, for example — will be roughly the same; it also gives consumers confidence that something they tried and liked once will be something they can find again. Season and Availability Tangelos tend to be a winter fruit, with blossoms typically bursting in the early fall and fruits beginning to mature from mid-winter to early spring. Even climates that are more or less warm all year, like Jamaica, rarely produce tangelos on a constant basis. Part of this is because of how much work it takes to cross the breeds, but most of it has to do with the nature of the fruit itself as even in temperate climates, most trees bloom just once each year. Staggered greenhouse growing has made it possible to enjoy the fruits in the off-season in some places. Availability often has more to do with distance from the source than overall crop yields. Some farmers try to optimize their tangelos for long life by selectively breeding for things like tough skin and thick fruit, but not all of these efforts are successful.

As a result, some varieties do better when shipped over long distances — from Italy up to Norway, for instance, or from Florida to Minnesota — than do others. As a general rule, though, most tangelos do have a relatively long shelf life, and will stay fresh for several weeks after harvest. Uses There are many ways to enjoy the tangelo. It is common as a snack, and its easy-to-remove skin makes it an excellent addition to lunchboxes and packed meals. Many cooks use its segments as a side dish to grilled poultry or meats, or reduce it into sauces and dressings for green salads. The sweet-but-tangy zip of the tangelo can liven up many different meals, and can often work as an interesting substitute for orange. Pharmaceutical Interactions and Precautions People who are on cholesterol -lowering drugs that contain statins are usually advised to avoid grapefruit, which can hinder the drugs’ efficacy. Even though tangelos are part grapefruit, they are usually considered “safe” where statin interactions are concerned. Of course, anyone with specific concerns about how fruits or other foods might interact with their prescribed drug regimen should talk to a qualified medical care provider before making any decisions.

Ad Tangelo - definition of tangelo by The Free Dictionary Tangelo - definition of tangelo by The Free Dictionary Related to tangelo: tangelo tree tan·ge·lo (tăn′jə-lō′) n. pl. tan·ge·los 1. A hybrid citrus tree derived from a tangerine and a grapefruit or pomelo, having juicy flavorful fruit with a loose rind. 2. The fruit of this tree. [Blend of tangerine and pomelo .] tangelo 1. (Plants) a hybrid produced by crossing a tangerine tree with a grapefruit tree 2. (Plants) the fruit of this hybrid, having orange acid-tasting flesh [C20: from tang(erine) + (pom)elo] [1900–05; tang (erine) + ( pom ) elo] ThesaurusAntonymsRelated WordsSynonymsLegend: genus Citrus - orange; lemon; lime; etc. citrus tree , citrus - any of numerous tropical usually thorny evergreen trees of the genus Citrus having leathery evergreen leaves and widely cultivated for their juicy edible fruits having leathery aromatic rinds 2.

Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: ugli fruit References in periodicals archive ? Rosen's philanthropic contributions include the endowment of a hospitality school at the University of Central Florida, the redevelopment of a blighted area in Haiti and the establishment of early-childhood education in Orlando's underserved Tangelo Park neighborhood.

Technology Leaders Give Back to Community at 2014 NACR Conference in Orlando reticulata Tangelo Discorea bulbifera Air potato Citrus sinensis Orange Rubus cuneifolius Sand blackberry Baccharis halmifolia Groundsel Smilax smalli Lance-leaf greenbrier Passiflora incarnata Passion vine Weeds Poinsettia cyathophora Painted leaf Cnidoscolus stimulosus Tread softly Phyllanthus urinaria Chamber bitter Desmodium tortuosum Florida beggarweed Oldenlandia corymbosa Old world diamond-flower Richardia scabra Florida pusley Digitaria ischaemum Smooth crabgrass Chenopodium ambrosioides Mexican tea Phytolacca americana Pokeweed Melothria pendula Creeping cucumber Cyperus globulosus Globe sedge Bidens alba Beggarticks Ambrosia artemisiifolia Common ragweed Amaranthus hybridus Smooth pigweed Semiaquatic or aquatic plants Colocasia esculenta Wild taro Typha sp. Tangelo Morton, J. 1987. Tangelo. p. 158160.

In: Fruits of warm climates. Julia F. Morton, Miami, FL. Tangelo Citrus paradisi × Citrus reticulata Tangelos; are deliberate or accidental hybrids of any mandarin orange and the grapefruit or pummelo. The first known crosses were made by Dr. Walter T. Swingle at Eustis, Florida, in 1897, and Dr. Herbert J. Webber at Riverside, California, in 1898. They are so unlike other citrus fruits that they have been set aside in a class by themselves designated Citrus X tangelo J. Ingram & H. E. Moore (C. X paradisi X C. reticulata). Tangelos range from the size of a standard sweet orange to the size of a grapefruit, but are usually somewhat necked at the base. The peel is fairly loose and easily removed. The pulp is often colorful, subacid, of fine flavor and very juicy. The trees are large, more cold-tolerant than the grapefruit but not quite as hardy as the mandarin.

Nucellar embryos are not uncommon in these hybrids and most of the cultivars are self-sterile, so a majority come true from seed. Tangelos are not commonly grown in California but are produced commercially and in home gardens in Florida. They are much more satisfactory on limestone in southern Florida than the sweet orange and are prized for their quality. Among the better-known tangelo cultivars are: Plate XIX: TANGELO, Citrus × tangelo 'KEarly' ('Sunrise Tangelo')a hybrid propagated by growers. It is an early-maturing cultivar of such poor quality that it gave tangelos a bad reputation. The Official Rules Affecting the Florida Citrus Industry require that it be sold only as 'K-Early Citrus Fruit'.

'Minneola'a hybrid of 'Bowen' grapefruit and 'Dancy' tangerine; oblate, faintly necked; medium-large, 3 1/4 in (8.25 cm) wide, 3 in (7.5 cm) high; peel deep red-orange, thin, firm, not loose; pulp orange, with 10-12 segments, melting, sweet-acid; of fine flavor; 7-12 small seeds, green inside. Late in season. Ships well. If crop is left too long on tree, the next crop will be light. Bears better if honeybees are provided and if 'Temple' tangor is interplanted as a pollenizer, but the 'Temple' is not as cold-hardy as the 'Minneola', and the trees tend to crowd each other. The 'Minneola' needs fertile soil, irrigation and adequate nutrition. Effects to increase production of seedless fruits include spraying the blooms with gibberellic acid, or girdling during full bloom. The former reduces fruit size and the latter may induce virus outbreaks causing scaling and flaking of the bark.

'Nova'a 'Clementine' tangerine and 'Orlando' tangelo cross made by Dr. Jack Bellows in 1942, first fruited in 1950, and released by the United States Department of Agriculture's Horticultural Field Station, Orlando, Florida, in 1964. Fruit is oblate to rounded, of medium size, 2 3/4-3 in (7-7.5 cm) wide, 2 1/2-2 3/4 in (6.25-7 cm) high; peel is orange to scarlet, thin, slightly rough, leathery, easy to remove; pulp dark-orange, with about 11 segments, of good, sweet flavor; seeds numerous if cross-pollinated; polyembryonic, green inside. Early in season (mid-September to mid-December). Does very well on 'Cleopatra' rootstock. The tree resembles that of the 'Clementine' tangerine, its twigs are thornless, and it is more cold-hardy than 'Orlando'.

This cultivar is self-infertile and trials have shown that 'Temple' tangor is a good pollenizer. 'Orlando' (formerly Take')result of 'Bowen' grapefruit pollinated with 'Dancy' tangerine, by Dr. Swingle in 1911. The fruit is oblate to rounded, of medium size, 3 in (7.5 cm) wide, 2 3/4 in (7 cm) high; peel deep-orange, slightly rough, not loose; pulp deep-orange, with 12 to 14 segments, melting, very juicy, sweet; seeds 10-12. Early in season but after 'Nova'. A good commercial fruit in Florida. Needs cross-pollination by 'Temple' tangor, or by 'Dancy' or 'Fairchild' tangerines. The presence of honeybees, even without interplanting with a pollinator tree, has greatly increased yields. 'Cleopatra' mandarin is often used as a rootstock on sandy soils, but higher yields have been obtained on sweet lime and rough lemon in Florida.

In Texas, 'Orlando' is most productive on 'Swingle citrumelo', 'Morton citrange', 'Rangpur lime' and 'Cleopatra' mandarin. Fruit quality is best on 'Morton citrange', sour orange, 'Sun Cha Sha Kat', 'Keraji' and 'Kinokune' mandarins. 'Seminole'a hybrid of 'Bowen' grapefruit and 'Dancy' tangerine; oblate, not necked; medium-large, 3 1/4 in (8.25 cm) wide, 2 3/4 in (7 cm) high; peel deep red-orange, thin, firm, almost tight but not hard to remove; pulp deep-orange with 11-13 segments, little rag, melting, of fine, subacid flavor; seeds small, 20-25, green inside. Early in season but holds well through March. Tree vigorous and high-yielding, scab-resistant; leaves with faint or no wings, tangerine-scented. 'Thornton'a tangerine-grapefruit hybrid created by Dr.

Swingle in 1899; oblate to obovate, a little rough and lumpy, puffy with age; medium-large, 3 1/4 -3 3/4 in (8.25-9.5 cm) wide, 2 7/8-3 1/4 in (7.25-8.25 cm) high; peel, light-orange, medium-thick, almost loose, easily removed; pulp pale- to deep-orange, with 10-12 segments, soft, melting, juicy, of rich subacid to sweet flavor; seeds slender, 10-25, green inside. Matures from December to March. Tree vigorous and high-yielding, large-leaved, well adapted to hot, dry regions of California. Fruit is a poor shipper. Fig. 40: The 'Ugli' tangelo of Jamaica is believed to be a chance hybrid between a Mandarin orange and a grapefruit. 'Ugli'believed to be a chance hybrid between a mandarin orange and grapefruit. The discoverer, G. G. R.

Sharp, owner of Trout Hall Estate, Jamaica, reported that it was found growing in a pasture around 1917. He took budwood and grafted onto sour orange, and kept on regrafting the progeny with the fewest seeds. Sharp was exporting to England and Canada in 1934 and to markets in New York City in 1942. The fruit is obovoid, compressed to nearly oblate, necked at the base, puffy; large, 4 1/4 to 6 in (10.8-15 cm) wide, 3 1/4-4 1/2 in (8.25-11.5 cm) high; peel is light-yellow with light-green areas at apex, leathery, loose, medium-thin; albedo is thick; pulp light-orange, or apricot, divided into 12 segments with tough membranes, easily skinned; tender, melting, very juicy; of fine flavor, superior to grapefruit, only faintly bitter; seedless or with 3 or a few more medium-sized seeds, white inside. In Jamaica, matures in December and January.

In January 1942, Kendal Morton purchased fruits on the New York market, sent 2 to Dr. H. Harold Hume of the University of Florida, and 4 to Dr. H J. Webber of the University of California, Riverside. Dr. Webber was able to examine them only at the Quarantine Station but he wrote up the description for the first edition of the book, The Citrus Industry, by Batchelor and Webber. He planted the seeds and reported that, of 13 seedlings, 6 had strongly mandarin-scented leaves, 3 had weak-mandarin scent, and 4 had leaf-scent reminiscent of grapefruit or sweet orange leaves. Dr. Webber passed on in 1943 before he could carry out his plans to bud 2 trees from each seedling. Dr. W. P.

Betters, Associate Horticulturist, reported that in 1947 the 4 seedlings still in the nursery were bearing fruit, mostly in May-June; the fruits averaged 6 in (15 cm) in diameter, the peel was orange-yellow with a slight tendency to regreen in the spring, the albedo was very thick and fibrous, the flavor of the orange, juicy pulp was good but with a grapefruit tang, and there was, on the average, one seed in each segment. These trees were destroyed in 1951 because they were in the path of campus development, but budwood was taken for propagation and the new trees were beginning to bear in 1954. The 'Ugli' was considered a good fruit for home dooryards in California and was being tried as a rootstock for lemon. The 'Ugli' is little known in Florida. James McClure of Lake Placid has a few trees that bear in February. There are small groves of 'Ugli' in South Africa. In New Zealand a similar fruit has been grown since 1861 as "Poor-man's orange", or "Poorman grapefruit".

'Alamoen'a fruit rather like the 'Ugli' commonly grown from seeds in Surinam. J.B. Rorer, a Plant Pathologist in Trinidad, saw it in Surinam, considered it better-flavored than the grapefruit, and sent 3 specimens to Dr. David Fairchild in 1914. Under the introduction number 37804, seeds were planted at the United States Department of Agriculture's Garden at Chico, California. Fruits borne by the seedlings had very thick peel and very little juice. Two of the trees were sent to Dr. Fairchild and he planted them at his home, The Kampong, in Coconut Grove, Miami. They began fruiting in 1931 and the fruits were not equal in quality to those he had received from Surinam, which were much lighter in weight because of large, hollow centers. In 1944, he sent fruits to Dr. Webber who detected several points of similarity to the 'Ugli' but found the latter easier to peel and superior in quality and flavor.

Difference Between Tangerines & Tangelos | LEAFtv Home > Eat Well > Nutrition > Difference Between Tangerines & Tangelos Difference Between Tangerines & Tangelos By Jean La Rue A tangelo is the product of crossing tangerine with grapefruit or pummelo. The tangelo inherited some characteristics from its parent, the tangerine, but it is so distinctly different from it and other citrus fruits, tangelo is in a botanical class of its own. Both fruits have the characteristic rich orange skin color, segmented inner fruit, and are favored for eating fresh. They differ significantly in size, shape, juiciness and skin thickness. Size, Shape and Color Tangerines and tangelos are both rich, reddish-orange. The skin of the tangerine is thick, loose and more pebbly than the tangelo, whose skin is thin, adheres more to the inner fruit, and has only a slightly pebbled texture. Tangerines are about half the size of tangelos, although some tangelo varieties can be near the size of grapefruit.

A medium tangerine weighs about 3 ounces while a medium tangelo weighs 7 ounces, producing a 1/2-cup and 1-cup serving, respectively. Minneola is the oldest and best known variety of tangelo. Also known as “Honeybells,” Minneolas have a knobby formation at the stem end, which gives them a bell shape. Tangerines are round or oval in shape. Tangerines generally have one seed per segment while tangelos are mostly seedless. Flavor Differences Any discussion or comparison of flavors between the tangerine and tangelo is probably flawed. Individual tastes vary and for every person who swears the tangerine has the better flavor, another person will say that the tangelo is superior. Flavor is commonly described as sweet-tart for both fruits with some sources suggesting the tangelo is slightly more tart than the tangerine. Both are considered sub-acid and less likely to result in a sore mouth if you eat a lot of them. Seasonal Availability Tangerines ripen earlier than tangelos. Tangerines are available from November to January and tangelos come to market December through February.

Both are traditional gift fruits for the Thanksgiving and Christmas holidays. How to Eat Children may prefer tangerines over tangelos as a snack fruit because of their smaller size and loose skin that is easy for small hands to peel. The smaller tangerine segments separate cleanly into kid-size bites, which results in less mess than eating tangelos. Larger, juicier tangelos, with their complex sweet-tart flavor, work well for juicing or fruit salads. References and Resources What’s a Tangelo? 5 Fruit Hybrids You Should Try – Honest Cooking What’s a Tangelo? A Yuzu? Or a Pluot? The answer— a hybrid fruit that’s wonderfully delicious and worth a try. by Maya Dangerfield Tangelo, Ugli, Rangpur Fruit, Pluot, and Yuzu. All are hybrid fruits and most are fruits that consumers have rarely seen. But just like the rise of the Meyer lemon (a fellow hybrid) these fruits are poised to become the next can’t-live-without fruit favorites. Whether we realize it or not hybrid fruits are commonly found in grocery stores and farmer market across the country.

The juicy boysenberry is a hybrid (combination of raspberries, loganberries and black berries) as well as the common garden strawberry (a meeting of Virginia strawberry and the Chilean strawberry). The result of human or natural cross pollination—a swap of pollen from one fruit flower to another—hybridization occur between fruits (or vegetables) of the same species or genus. In fact, all species of fruits and vegetables have undergone hybridization within their cultivation. While the Pluot is a recent innovation from botanist Floyd Zaiger, hybrids like the ugli, are a natural melding of oranges, grapefruits and tangerines. Whether sweet, sour or tangy, these hybrids are uniquely delicious and well worth a try. by Abundant Harvest Organics Tangelo. A deliciously sweet fruit most often mistaken for an unusually shaped orange, the tangelo is a bright red-orange hybrid of a tangerine and grapefruit. With an unmistakable sweetness countered by a tart aftertaste (courteous of its grapefruit ancestor), tangelos are the size of a fist and topped by a characteristic knob.

Alternatively known as Honeyballs , tangelos are seedless, easy to peel and have a thick skin similar that of oranges. The most popular and prolific variety of the tangelo is the Minneola, a cross between the Duncan grapefruit and Darcy tangerine. An incredibly juicy and flavorful variety, Minneola tangelos can be substituted for oranges or tangerines in any recipe, for a slightly sweeter result. December through February is the best times to consume this fruit. by Farm Fresh Inc Ugli Fruit. A Jamaican variety of tangelo, the ugli is naturally occurring hybrid before its large-scale cultivation beginning in the early 20th century. Believed to be a combination of a Seville orange, grapefruit and tangerine, the yellow and green skinned fruit was found in the wild before becoming a popular Jamaican snack and breakfast favorite. Inside the thick pebbled skin marked with an array of divots, the yellow flesh is reminiscent of both a naval orange and white grapefruit. Available between December and April, this hybrid will cost more than the typical supermarket orange because the fruit is exclusively grown in and exported from Jamaica . by Jess at lifeofmymouth.com Rangpur Fruit.

A tart hybrid of the Mandarin orange and a lemon, the Rangpur fruit, also known as a lemanderin, Kona lime or marmalade lime, is a small fruit round roughly the size of a Mandarin orange. Heralding from Southeast Asia, the Rangpur fruit is believed to have originated in Bangladesh before spreading north. The fruit is tart rather than sweet, is seedless like a lime and bright orange in color. An excellent substitute for lemons or limes, Rangpur fruits are often made into marmalade or mixed into fruit juices. The best time to consume a Rangpur fruit is between November and December. by lameadventures.com Pluot. Is a second generation hybrid of plums and apricots. Rather than being an equal mix between the two fruits, pluots resemble the plum rather than an apricot and are generally 60-75% plum. Derived from the plumcots (a 50-50 hybrid of plums and apricots by Luther Burbank), pluots were bred (and patented) by Floyd Zaiger.

Today more varieties of pluots, with names like dinosaur eggs and dapper dandies , are making their way into grocery stores across the nation. With a thin, delicate skin that ranges from magenta to a rhubarb red, pluots are a semi-tart and juicy summer staple. Great in fruit salads, or eaten raw, pluots are available from May until September. by Becky Wheeler at fruitmaven.com Yuzu. Much like the ugli, the yuzu isn’t much of a looker. But inside the bright yellow, unevenly textured skin is a delicious fruit with an intense citrus taste. A hybrid of the sour mandarin and Inchang Papeda (a hard citrus fruit native to China), the yuzu is common in Asian markets, but harder to find mainstream stateside grocery chains. Smaller than a mandarin orange, with a thick, hard to peel skin, the fruit is equally tart and acidic, with a taste reminiscent of a concentrated lemon. Traditionally, this fruit is most valued for its rind, which yields a zest that’s used in everything from sauces, tea, and salsas.

Rumored to have three times as much vitamin c than lemons, Yuzu pack a powerful punch and is available in September. Have a favorite hybrid that people should try? Let us know in the comment below or talk to us on Twitter Sign up for the Honest Cooking Newsletter Minneola Tangelo | Co+op, stronger together Co+op, stronger together By: Co+op, stronger together What makes a tangelo different from a tangerine, mandarin, or an orange? They are a hybrid fruit, made from the natural genetic crossing of two different fruits by a horticulturalist. Tangelos are a cross between a Dancy tangerine and an ancestral variety of grapefruit called pomelo. Their name borrows a little from each, tang-elo. The sweet, intense flavor of tangerines comes through in a tangelo but is tempered by the tart and tangy, flowery taste of grapefruit. This results in a fruit that is sweet-tart, exotic in flavor and extremely juicy. There are several popular varieties of tangelo, including the Honeybell, Orlando, and Minneola.

The Minneola tangelo specifically is a cross between a Dancy tangerine and a Duncan grapefruit, making their grapefruit characteristics stronger than other varieties. Hybridized and released by the USDA Horticultural Research Station in Orlando, Florida in 1931, the fruit is named after the small nearby town of Minneola, Florida. It remains a common fruit in that region of the U.S. and has grown in popularity to the point where it can be found seasonally all over the country. Minneola’s nutritional profile is similar to that of other citrus. Like oranges, they are an excellent source of vitamin C, folate and potassium. Although all citrus is seasonal and generally abundant from late fall to spring, tangelos are highly seasonal and typically available from December through March. For those in the know, this makes them a sought-after item similar to clementine mandarins or Ruby Red grapefruits. Seedless and easy to peel, Minneolas make a good choice for lunchboxes or snacks on-the-go; eating them fresh out-of-hand is the best way to appreciate their unique flavor.

In the kitchen, their sweet and tangy profile substitutes well in recipes that call for oranges, grapefruits, even lemons (as in baked goods or vinaigrettes). Add peeled sections of Minneola to green, leafy salads for a tender, juicy bite. Combine slices of different varieties of in-season citrus like pink grapefruits, orange tangelos, and crimson blood oranges to make a beautiful citrus plate or fruit salad. Minneola tangelos can be used to make a delicious salsa for fish and seafood, as in this tropics-inspired recipe for Baked Coconut Shrimp with Tangelo Salsa . You can also juice tangelos and use their unique flavor to add a sophisticated twist to beverages and cocktails where you might normally use orange juice. Make an easy party-worthy Tangelo-Ginger punch by mixing tangelo juice in equal parts with non-alcoholic sparkling apple cider, grated, pressed fresh ginger juice (or bottled ginger juice), and lots of sliced tangelo rings. When cooking, don’t forget the zest: just a pinch of Minneola zest will add an exotic element to simple orange juice-based sauces for chicken, fish, or tofu.

Tangelo zest and juice make a delicious contribution to this Tangelo Chicken Pasta Salad . When shopping for Minneolas, look for a bright reddish-orange fruit about the size of a baseball or slightly larger, with a small, characteristic bulb protruding on the stem end. Select fruit that is heavy for its size, with soft, pliable skin. Citrus fruits with a stiff or firm peel are sometimes less juicy, or “dry,” inside. A fresh Minneola should last in your fruit bowl for a week to ten days, but should be refrigerated if kept longer (up to 3-4 weeks). As with all citrus, the fresher it is the sweeter and more lively the flavor, so purchase just what you can use, and purchase often! These seasonal gems are here and gone. Clementine, Mandarin, Tangerine (fruit) Clementine, Mandarin, Tangerine About The mandarin originated in China. Its name comes from the ancient officials of that country, the Mandarins. It is not known whether the name was given because they were fond of the fruit or because they wore orange robes. The word mandarine appeared in the French language in 1773.

The clementine comes from Algeria, from the cross between a mandarin and a Seville (bitter) orange. Its name comes from that of Marie-Clément Rodier, known as Frère Clément, who lived and worked at the turn of the 20th century. It is not clear if he was also an agriculturist and a talented botanist, and that he was behind this cross, or whether it was spontaneous, which is quite possible, and that he merely picked the fruit to which his name was given. Tangerines owe their name to the port of Tangier in Morocco, from where mandarins were shipped. Buying Whether choosing mandarins, clementines, or tangerines, the fruit should be very firm and heavy with the skin adhering well to the flesh. If this is not the case, the fruit is dry and its flesh is fibrous and with little juice. The average clementine weighs 50 g. These fruit are sold by weight or packed in nets. Clementine juice exists although it is somewhat uncommon, the same goes for frozen organic clementine juice.

Preparation Mandarins and clementines are mainly used for desserts, in creams, gâteaux, fruit salads, and sorbets. Mandarin sorbet served in a mandarin shell is a classic dessert. Storage Mandarins, clementines, and tangerines should be stored at room temperature or in the refrigerator. Nutritional value These three types of fruit are naturally high in vitamin C, like all other citrus fruit. They also contain carotenoids and antioxidant flavonoids, with all three providing good protection for the organism. They also provide fiber and minerals. Varieties Mandarin The mandarin is a spherical fruit some 5–8 cm in diameter. Its flesh, divided into segments, is particularly fragrant but loaded with numerous pips. It is grown in Spain, Algeria, Tunisia, Morocco, and the United States, but is somewhat uncommon in the marketplace. November through February. Clementine A cross between a Seville orange and a mandarin, this fruit has thin, orange-green skin. Its flesh is juicy and tart (but less fragrant than a mandarin) and often comes without pips. The earliest, of the Bekria variety, arrive from Morocco from September onwards.

They are followed by Monréal clementines (Spain) and common clementines (Morocco and Spain), which contain pips. Fina (Spain and Corsica), Nules and Oroval (Spain) clementines finish off the season until February. Clémentines de Corse enjoy PGI status. They are available in France between mid-October and the end of December. They can be recognized by the leaves left on the stalk. Tangerine A close relative of the mandarin, this fruit is a little larger, with a sometimes indented and darker skin. Its flesh is very juicy and sometimes contains pips. But this name is also given to a number of hybrids resulting from different crosses. The tangelo, a medium size fruit, is the result of crossing the mandarin with the grapefruit. This crossing has led to several varieties: the minneola (orange-red) and the Orlando (light orange skin). Crossing the tangelo and the clementine produced the nova and clemenvilla, which are medium size, slightly flattened fruit with thin skin, juicy flesh, and some pips.

The cross between the minneola and the mandarin gave rise to the winola, a fruit with an easy-to-peel, bright orange, grainy skin and without pips. Crossing the tangerine and the orange gave rise to the tangor family: ortanique (rather large fruit with coarse orange skin, with juicy flesh containing pips) and temple (thick, dark red skin). Crossing the clementine with the tangerine produced the fortuna. The ugli is the result of crossing the tangerine with the orange and grapefruit. Flavor pairings Tangello - definition of Tangello by The Free Dictionary Tangello - definition of Tangello by The Free Dictionary (tăn′jə-lō′) n. pl. tan·ge·los 1. A hybrid citrus tree derived from a tangerine and a grapefruit or pomelo, having juicy flavorful fruit with a loose rind. 2. The fruit of this tree. [Blend of tangerine and pomelo .] tangelo 1. (Plants) a hybrid produced by crossing a tangerine tree with a grapefruit tree 2.

(Plants) the fruit of this hybrid, having orange acid-tasting flesh [C20: from tang(erine) + (pom)elo] [1900–05; tang (erine) + ( pom ) elo] ThesaurusAntonymsRelated WordsSynonymsLegend: genus Citrus - orange; lemon; lime; etc. citrus tree , citrus - any of numerous tropical usually thorny evergreen trees of the genus Citrus having leathery evergreen leaves and widely cultivated for their juicy edible fruits having leathery aromatic rinds 2. Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: Copyright © 2003-2017 Farlex, Inc Disclaimer All content on this website, including dictionary, thesaurus, literature, geography, and other reference data is for informational purposes only. This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional.

Tangelo | Horticulture International Horticulture International Left Side Bar (Primary Navigation Area) Business Directory warning: Creating default object from empty value in /home/hortcals/public_html/drupal/sites/all/modules/i18n/i18ntaxonomy/i18ntaxonomy.pages.inc on line 34. Tangelos are hybrids of tangerine and grapefruit Tweet Fruit and Tree Nuts Outlook, which is presented in a newsletter format four times a year, provides current intelligence and forecasts the effects of changing conditions in the U.S. fruit and tree nuts sector. Topics include production, consumption, shipments, trade, prices received, and more. Authors: Tweet Citrus utilized production for the 2010-2011 season totaled 11.7 million tons, up 7 percent from the 2009-2010 season. Florida accounted for 63 percent of total United States citrus production, California totaled 33 percent, and Texas and Arizona produced the remaining 4 percent. Utilized citrus production was up from the previous year in all citrus reporting States. Authors:

Question: A tangelo is the result of crossing a tangerine and with other fruit?
Answer: GRAPEFRUIT